I read an article that a bar in Texas was taking Aaron Franklin's brisket and infusing it into bourbon. This got my wheels spinning...
I started out with a whole packer brisket. I rubbed it with Meat Church Holy Cow and smoked it hot and fast on the Big Green Egg.
I took several slices of the brisket and placed therm into a mason jar, then poured a full 750 ml bottle of Maker's Mark bourbon over the brisket.
I refrigerated the jar for 6 days. Then strained the contents through a cheese cloth and then a coffee filter. I cleaned the mason jar, returned the bourbon to the jar & placed it into freezer overnight.
A second run through another coffee filter and it was ready to go.
This was a TON of work, but ended up creating a custom flavored bourbon. I really enjoy it!
I started out with a whole packer brisket. I rubbed it with Meat Church Holy Cow and smoked it hot and fast on the Big Green Egg.
I took several slices of the brisket and placed therm into a mason jar, then poured a full 750 ml bottle of Maker's Mark bourbon over the brisket.
I refrigerated the jar for 6 days. Then strained the contents through a cheese cloth and then a coffee filter. I cleaned the mason jar, returned the bourbon to the jar & placed it into freezer overnight.
A second run through another coffee filter and it was ready to go.
This was a TON of work, but ended up creating a custom flavored bourbon. I really enjoy it!
